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Masala Stuffed Puri


  • • 250g whole wheat flour
  • • 25g Semolina
  • • 2.5g salt
  • • 2g dried fenugreek leaves
  • • 2g turmeric powder
  • • 2g red chilli powder (hot or mild)
  • • 2g coriander powder
  • • 0.5g black pepper powder
  • • 10ml sunflower or vegetable oil
  • • 100ml water
  • • 1-2 litres oil for deep frying


Making the dough:

  1. Mix the flour and semolina in a bowl, then add the spice powders, salt and whole wheat flour. Mix everything together with a spoon, so that the spices are evenly distributed before making a well in the centre and adding 5ml of oil. 
  2. Gradually add the water in parts and begin to knead the dough until firm and slightly stiff before covering and leaving to rest for 30 minutes. 
  3. After 30 minutes, knead the dough again before dividing into small – medium sized balls. 
  4. Take each ball and flatten, spreading some oil on both sides. Roll with a rolling pin on a clean kitchen top until it becomes a round flat disc and not too thick. 


Frying the puris:

  1. Heat 1-2 litres of oil in a wok or pan until medium hot. Carefully slide in the rolled poori, and gently nudge and press the poori while frying so that they puff up with a slotted spoon. 
  2. Once the poori puffs up, use the spoon to flip the poori and let it cook for 30 more seconds on the alternate side, nudging so it puffs up. 
  3. Remove the poori from the oil and place on kitchen towel to soak up excess oil before serving.

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